Pine-Smoked & Maple-Glazed Wild Salmon

Pine-Smoked & Maple-Glazed Wild Salmon
Pine-Smoked & Maple-Glazed Wild Salmon
For all the robustness of the ingredients of this dish, the end result is notably delicate. One might ask, "Oh, but won't the bracing scent of pine make the dish taste of Christmas fir or, worse, freshly waxed parlor?" It will not. The smoked needles impart a light, balsamic flavor akin to rosemary (indeed one might substitute a bundle of that herb in this recipe), and the light glaze allows the pine flavor to shine through. The overall effect proves an excellent complement to the moist, flaky fish this cooking technique yields. Should one desire a more intensely flavored glaze, one might make a bit extra to brush over the fish before serving.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Provides 4 portions
Fish Backyard BBQ Dinner Condiment Seafood Salmon Grill Maple Syrup
  • 3 tablespoons dijon mustard
  • 1/2 cup bourbon
  • kosher salt, to taste

Preparation 1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon. 2. In a bowl, whisk together the syrup, mustard, and pepper. Season the salmon generously with salt and coat with the glaze. 3. Place a large cast-iron skillet upon the grill grate. Let it heat until very hot. Using tongs or one's own gloved hand, press the needles into the bottom of the skillet, taking care not to drizzle combustible bourbon into the flames, and place the rack on top of the needles. Place the fish on top of the rack and cover the pan. Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze, if desired. From Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors by Sarah Huck and Jaimee Young. Copyright © 2011 Sarah Huck and Jaimee Young Stewart. Foreword © 2011 Melissa Clark. Photographs © 2011 Tara Donne. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.

Preparation 1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon. 2. In a bowl, whisk together the syrup, mustard, and pepper. Season the salmon generously with salt and coat with the glaze. 3. Place a large cast-iron skillet upon the grill grate. Let it heat until very hot. Using tongs or one's own gloved hand, press the needles into the bottom of the skillet, taking care not to drizzle combustible bourbon into the flames, and place the rack on top of the needles. Place the fish on top of the rack and cover the pan. Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze, if desired. From Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors by Sarah Huck and Jaimee Young. Copyright © 2011 Sarah Huck and Jaimee Young Stewart. Foreword © 2011 Melissa Clark. Photographs © 2011 Tara Donne. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.

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